Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Structural Relationship among Consumer Attitude, Usage Motive, Health-consciousness, Satisfaction, and Revisit Intent Pursuant to Foodservice Nutrition Information Labeling System

외식업체 영양정보표시에 따른 소비자태도, 이용동기, 건강관심도, 만족도, 재방문의도와의 구조적 관계

  • Lee, Jong-Ho (Dept. of Hospitality and Tourism Management, Kyungsung University)
  • 이종호 (경성대학교 호텔관광외식경영학부)
  • Received : 2017.08.01
  • Accepted : 2017.08.16
  • Published : 2017.08.31
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Abstract

The necessity of selecting food based on correct information through nutrition ingredients included in the food is being emphasized due to the recent increase in interest of restaurant users in healthy and safe food. This study verified the structural causal relationship among consumer attitude, use reason and health-consciousness regarding nutrition information labeling and their satisfaction and revisit intent. A total of 266 surveys conducted over restaurant users residing in the Busan area was used for the final analysis of the study to attain this study's objective. The suitability of the Structural Equation Modeling and organic causation relationship was verified through the statistics programs SPSS (V 23.0) and AMOS (V 21.0) in order to attain this study's objective, and the control effect of age has been verified. The results showed that a meaningful causal relationship was confirmed in all elements excluding consumer attitude. A control effect was also confirmed in the influential relationship between use reason and satisfaction level. The results of the study suggested that the nutrition information labeling system of restaurants provides practical implications and marketing strategies for restaurant managers and government policy makers.

Keywords

References

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